Description
Slow Cooker Beef Ragu is a rich and hearty dish featuring tender beef slow-cooked in a savory tomato sauce with aromatic vegetables. This easy recipe is perfect for busy days, requiring minimal prep while delivering deep, comforting flavors. Serve it over pasta, polenta, or crusty bread for a satisfying meal.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 1/4 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned (about 3-4 minutes per side). Transfer to the slow cooker.
- Sauté the Vegetables: In the same skillet, add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and cook for another minute.
- Deglaze the Pan: Pour in red wine (if using), scraping up any browned bits from the bottom. Let it reduce for 2 minutes.
- Combine Ingredients: Transfer vegetables and wine to the slow cooker. Add crushed tomatoes, beef broth, tomato paste, basil, oregano, thyme, and red pepper flakes (if using). Stir to combine.
- Slow Cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and easily shreds with a fork.
- Shred the Beef: Remove beef from the slow cooker, shred with two forks, then return it to the sauce. Stir well.
- Serve: Serve the ragu over pasta, polenta, or bread. Garnish with Parmesan cheese and fresh herbs.
Notes
- For a spicier ragu, increase the red pepper flakes or add a chopped jalapeño.
- If you prefer a thicker sauce, let it simmer uncovered for a few minutes or mix in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- This ragu tastes even better the next day, making it perfect for meal prep.
- Prep Time: 15min
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
